1 1/2cupscooked black beans, or 1 can drained and rinsed
Freshly chopped tomatoes
Diced red onion
Heat the oil in a large deep skillet or Dutch oven over medium heat. Sauté the onion, pepper, and garlic until they start to soften, about 5 minutes.
While the veggies are cooking, process the sweet potato chunks in a food processor to create a rice-like texture. Add the riced sweet potato to the pan, along with the salt, chili powder, cumin, beans, and a splash of water to help prevent sticking. Cover the pan with a lid and let the vegetables cook until the sweet potato rice is tender, about 8 minutes.
Adjust any seasoning to taste, then serve warm, topped with freshly chopped tomatoes, onion, cilantro, and sliced avocado as desired. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.